Strawberry Cheesecake Cupcakes

Wow everyone with a cupcake bonanza! Start with these rich, fruity beauties. You can also use other fruits in season like fresh mangoes. Topped with strawberry into each chilled cheesecake and serve immediately. Enjoy!

Prep Time

6 hrs 30 mins

Cooking Time

30 mins

Ready In

7 hrs

Yield

12 cupcakes

Cuisine

American

Cooking Method

Bake

Strawberry Cheesecake Cupcakes Ingredients

2 tablespoons unsalted butter

9 graham crackers, crushed finely

2 (8-ounce) cream cheese

3/4 cup sugar

1/2 teaspoon vanilla extract

1/4 cup sour cream

2 large egg

3 tablespoons all-purpose flour

500 grams fresh strawberries, hulled and halved

1/2 cup plus 2 tablespoon sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

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How to make Strawberry Cheesecake Cupcakes

Preheat the oven to 300ºF. Line a 12-cup muffin pan with cupcake liners and lightly coat with cooking spray.

Make the crust: Stir butter and graham crackers together. Spoon a heaping teaspoon of the mixture onto the bottoms of the cupcake liners and pat down.

Make the filling: Using an electric mixer on medium-high speed, beat cream cheese until fluffy. Lower speed and gradually add sugar; beat until smooth. Add vanilla and sour cream; beat until combined. Add eggs, one at a time, beating well after each addition. Add flour; beat until combined.

Pour batter into prepared pan until three-fourths full. Bake until just set in the center, about 18 to 20 minutes. Cool cakes in the pan on a wire rack for 5 minutes. Remove from pan; cool completely. Refrigerate overnight.

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Make the topping: In a saucepan, combine half of the strawberries with sugar. Gently mash strawberries with a fork and cook over medium-high heat until softened, about 3 minutes. Add dissolved cornstarch and bring the mixture to a boil. Remove from heat; stir in lemon juice and remaining strawberries. Transfer to a bowl and cool completely. Refrigerate in an airtight container.